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November 21, 2009

Comment of the Week

Under Just when you thought it was safe to bake your holiday pies again Bob shared this great quote:

Deep (and true, IMHO) thought from Garrison Keillor two weeks ago: "Pumpkin pie is the essence of mediocrity. The very best pumpkin pie you ever tasted is practically indistinguishable from the very worst pumpkin pie you ever tasted."

Posted by: Bob | November 19, 2009 5:08 PM

I happen to like pumpkin pie, but when I eat it I'm always conscious of the fact that I'm enjoying nostalgia, not food I love. Can you really say you've ever had a traditional pumpkin pie that knocked your socks off?

(I solve the problem by making a chiffon pumpkin pie with a gingersnap crust.)

Posted by Elizabeth Large at 7:24 PM | | Comments (16)


Yes, actually, I have. The spicing was just beautifully done and the crust was to die for.

Atwater's at Kenilworth has an awesome pumpkin pie. Nice spices and all.

The pie I made for my potluck tonight was at least striking in its departure from the norm. I used the back-of-the-can Libbey's recipe, except I doubled each of the called-for spices and added a quarter teaspoon of allspice. Oh... and I used half dark-brown sugar in lieu of half of the called-for white sugar. All in Cook's Illustrated vodka crust (all-butter, though...I had no crisco). Very spicy pie...and very well received.

I actually really like Costco's pie.

Wegmans has a very good pumpkin pie, too. Now, if only they'd open more stores in the area, we won't have to schlep to Hunt Valley just to buy a pie.

Pumpkin pie is the crab cake of pies. Yeah, I said it.

And we all know what O.M. Gourd thinks about crab cakes!

there is no such thing as bad pie. Just misunderstood pies.

captcha rodolfo fitzpatrick

Pumpkin like crab meat is an excellent ingredient, just not a solo artist. It is the John Entwistle of vegetables.

I have. It came from Bon Appetit magazine about 10 years ago. We like ti so much that we generally pass on all other pumpkin pies.

Blue crab is an excellent solo artist. Pumpkin, not so much.

Captcha: milan Catherine

On Saturday I went to Cinghiale and they had a Pumpkin Custard tort thingy with little clouds of toasted meringue. It was delicious.

Keillor also suggested that pumpkin pie is merely a vehicle; an excuse to eat cloves and cinnamon and other spices. Which, I suppose, isn't remarkably different from what OMG had to say above.

i don't really have a comment about the post, but when i read the captcha, i laughed out loud: "sponging Guggenheimer!"

The question is: Old Bay or no Old Bay in pumpkin pie?althea Eadle

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About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.

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